The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1887-07-29

A Most Excellent Maxim for All Go I'd and
Economical Housekeepers.
In all households there is more or
less waste, and how much or little this
may be depends wholly upon the house
wife. If she is good manager very
little will go to waste in her house, for
such a woman usually contrives to use
about every thing that can be used, and
what isn't used is of very little account.
In buying eatables she is not particu-
lar that she should get to the ounce
what she knows is plenty for the meal.
Ii there are few ounces over she does
not care, for she reasons that they can
be used in some other way, and they
always are. 1t is the same when she
purchases dress goods. She never buys
exactly to the yard, but always little
more, so if there should be mistake
made in the cutting or fitting, she will
have enough material to remedy it, and
if no mistake occurs, what she has left
after the dress is made she uses either
to trim another garment or make it
into something for the children. When
she buys carpet she always gets a
yard or two more than the room re-
quires, for if she does not own her own
house, she reasons that if she nc, es to
a house where the rooms are larger,
she will need one or two yards extra
of the carpet to fit them properly, and
if there is no necessity for moving, the
extra pieces she uses for mats until
some parts Of the carpet begin to show
signs of wear, when they are cut out
and the extra pieces fitted in their
places. IF there are bits too small for
any use on the floor alone, they with
other bits saved from carpets in other
rooms, if of the same style of material,
are sewn together at haphazard, form
ing crazy rug, that is q pretty and
useful addition to the furnishing of the
house.
After dinner, the piece of meat and
vegetables that are left over are put
carefully away, to make their appear
ance at the breakfast-table the next
day, under a new name and so clever
ly disguised that, if not aware of it,
it would never be surmised that they
bore any relationship whatever to the
same articles at the dinner of the day
before. The pieces of cold beef or
mutton are chopped fine, seasoned
with pepper, salt and a little chopped
parsley, made into round, fiat cakes,
dipped in egg and fried brown. The
cold potatoes are cut into small bits,
put in stew-pan with little milk and
butter and seasoned with pepper and
salt. The stewed tomatoes are warmed
over, and if the meat used for cakes
is mutton OF lamb, with the tomatoes
poured over iC it is an excellent substi-
tute for lamb outlets. The vegetables
that can not be used at breakfast are
kept IN cool place until dinner, when
they are warmed over carefully and
served up the second time, in a man
ner that none but those knowing it
would ever doubt but that they were
freshly cooked.
Cucumbers that were sliced the day
before are kept on ice until wanted,
then they are treated to bath of cold
water, drained. re-iced and sent to the
table as fresh and crisp as though just
from the garden.
Seldom does visitor come to, a
house such as this and find the house
wife unprepared. She may choose
Wash-day. that day of all others when
most housekeepers dread the appear
ance of guest, yet, even then, this
housewife is not wholly unprepared,
and though it may be only what is
called a picked-up dinner, yet, by her
skillful management of the pieces, she
sets on the table as tasteful and enjoy
able a meal as many woman would
have who had been advised of the Wis
itors coming. Her one maxim, that
she lives rigidly up to, is: Save the
pieces, and if viii be found an excel
lent one for all good housekeepers to
practice. Boston Budget